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FattyDumplin's Profile

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How to kill a crab?

what else is new... puffin spouting scientific bs... check out his posts on the california deserts and asian dried shrimp.

about 11 hours ago
FattyDumplin in General Topics

Should It Be Illegal for Supermarkets to Waste Food?

whoa, JRC, not sure where you are coming from... food insecurity is defined as "the state of being without reliable access to a sufficient quantity of affordable, nutritious food." i may be wrong and please correct me if i am, but i would logically conclude that if i don't have reliable access to sufficient affordable nutritious food, then certainly there will be situations in which i will go hungry...

i do see your point though that perhaps who it benefits more is the impoverished who simply cannot afford to buy the food they need without having to make significant sacrifices in other areas of spending (i assume that's what you mean by "economic standpoint"). but almost feels like we are debating semantics here, as the takeawy, imo, is that there are certainly people in teh US who would benefit from discarded perishables.

about 17 hours ago
FattyDumplin in Food Media & News
1

your contribution to the california drought...

dude, so many of your posts are so off base (dried shirmp, this one) that its laughable. desert?

a simple and healthy dessert

yep, i grew up eating this. good stuff!

2 days ago
FattyDumplin in Home Cooking

How frugal can they be??

Hey man, my people didn't earn their reputation by for no reason! I mean, i grew up in a household where every penny was watched, usually to excess, but more than the money, the chinese are a culture that abhors waste. I was allowed to eat whatever i wanted, but if any of it was wasted... that was a big big problem.

How to know when dried shrimp has gone bad

Thanks. I need to experiment with this. I'm fascinated as had no idea of the complexity of wonton broth. I'd seen you mention it on another thread before and was really curious.

May 27, 2015
FattyDumplin in General Topics

How to know when dried shrimp has gone bad

can you post your recipe for wonton stock? I'm curious to try it sometime... never thought it could be so comlicated - i usually jst use chicken broth with some green onion and white pepper.

How to know when dried shrimp has gone bad

i have dried shrimp in my fridge now that are 1/2 - 3/4" long. in fact even going back to childhood, don't think i've ever seen the dried shrimp my parents used go as small as 1/4".

what you say about following the cruise ships may be true... i'd be curious to see the citation for that. but, krill are also the bottom of food chain, so something is eating that s--t-eating krill. my guess is fish that is then caught and ends up on our plates anyways.

Beijing Duck House (Cupertino)

i did go back 6 months ago. duck was still excellent. one of the side dishes you can get is 5 spice fried duck necks which were awesome. hunks of salty, fragrant deep fried skin and meat. total flavor bomb. but sadly, i don't go there much bc my wife can't stand duck.

Sriracha: Is it a Hype?

I won't eat it plain. Makes me feel like a degenerate. But I do put it on plain rice and pasta any chance I get. What's awesome is if you buy dried ramen noodles and mix this stuff in... Something about the crisp, salty, spiciness mixed with curly, springy ramen noodles.

May 24, 2015
FattyDumplin in General Topics

Hankow Cuisine -- Hubei food comes to Cupertino

I think this review is spot on. The skewers are ok. Definitely not charred enough so the meats tend to feel a bit on the undercooked side. while i like a medium rare to rare steak, for skewers, i want them cooked well done.

The dou pi is a favorite of the kids. hyperbowler nails the description.

my order of choice there is the secret lamb pot. its a casserole of this deep rich lamb broth, full of lamb meat + skin chunks (which are chewy) and some clear vermicelli. I could imagine eating this on a cold day and feeling very fulfilled. I've been eating this in our typical south bay weather and its still damn good.

Classic Guilin Rice Noodles in San Jose

we've been a few times now. first, it is sort of pricey for what you get. The large bowls of noodles are $9.75. It's a big honking bowl of rice noodle, but the actual meats / veggies / accompaniments aren't all that plentiful. That said, I'm a huge fan of what I've had. The crispy pork and beef belly are perfectly seasoned, crisp skin, soft, but slightly chewy belly. The veggies / peanuts provide additional texture and the sauce is really flavorful. And, I love the texture of hte noodles which i wouldn't call al dente, but have this extreme chewiness that gives it a great mouth feel. My kids and wife love it also. I did have one of their tomato based noodle soups. that was good enough, but i'd opt for their more traditional dry noodle bowls. We also ordered a few side dishes, but again, for the amount you get, the pricing seemed a bit high

On a separate note, have you tried the hankow cuisine place on de anza? specialize in noodle soup casseroles and meat skewers. I'm a huge fan.

The D.I.Y. Tomato

Julichuk, welcome to the board. Don't take it the wrong way... Barbara (not to speak for her) was referencing "author" as in the author of the article that was originally posted. Her post shows up underneath yours, thus the confusion, but you can tell if she was replying to you by an indent in the post and an annotation on the upper right where it says RE: xxxxxx

May 21, 2015
FattyDumplin in Gardening

15 fair foods you'll be talking about

that sweet corn ice cream looks delicious. i'd definitely try some of hte other stuff as well.

May 21, 2015
FattyDumplin in San Diego

Sriracha: Is it a Hype?

No better or worse than what you'll find in sriracha or any other hot sauce. And if you're fairly nonplussed about msg, like me, then it's fine. Regardless, it tastes great.

May 20, 2015
FattyDumplin in General Topics

Sriracha: Is it a Hype?

i guess my original post was somewhat rambling. for me, its not so much the hype or whatever. Some call sushi hype. For me, its something I live for. My more central question was whether it actually tastes good. And as I've tried more hot sauces, I've found that I actually don't like Sriracha all that much.

May 19, 2015
FattyDumplin in General Topics

Sriracha: Is it a Hype?

that's not the one! you gotta try the crispy chili flakes one. trust me.

May 19, 2015
FattyDumplin in General Topics

Sriracha: Is it a Hype?

yeah, i think you're right. don't see it going away. its too engrained at places you point out, ie dumpling houses and pho.

May 19, 2015
FattyDumplin in General Topics

Sriracha: Is it a Hype?

this lao gan ma is definitely not a one trick pony. its chili flakes with a lot more. i highly recommend it.

May 19, 2015
FattyDumplin in General Topics

Sriracha: Is it a Hype?

haha. aint that the truth. i admit to being one who in my mid 20s put it on everything. my gradual realization that Sirirach is sort of mediocre has come voer the past few years though as i've tried other hot sauces.

fwiw, i love ketchup on everything. i did as a kid and still do :)

May 19, 2015
FattyDumplin in General Topics

Sriracha: Is it a Hype?

love that stuff as well!

May 19, 2015
FattyDumplin in General Topics

Sriracha: Is it a Hype?

Stealing CK's thread title on Ramen a bit... But this morning, was finishing up a leftover beef pancake roll and smeared some sriracha on it. Ate it as I normally would, but walked away thinking "hmm, sriracha kind of sucks". Yeah, its spicy, but its sort of one note and doesn't really add much flavor. I've especially noticed this recently with Pho, where sriracha is always the hot sauce available and I find myself sometimes bringing some of my lao gan ma chili flakes to add to the Pho. Now granted, Lao gan ma is full of MSG, i'm sure, but that adds a depth of flavor to any noodle soup or frankly any application i'd typically use Sriracha for that Sriracha cannot come close to.

I ask is it a hype in that we've seen an explosion of Sriracha usage over the past few years and when people in the US think "asian hot sauce", i would imagine sriracha is what comes to mind. Yet, I feel as if there are so many better and undiscovered options.

May 19, 2015
FattyDumplin in General Topics

Sugarfish (Studio City)

I had posted here for recs and then didn't think I'd make the SoCal trip. But ended up doing it last minute and aSugarfish was the only place open at 11:30 such that I could eat and catch my plane. For $50, lunch was perfectly fine but not outstanding:
- hamachi - good, not great
- scallops - way over sauced
- SB uni - good but far from the best I've had. Sweet but had the faintest off taste
- unagi - really good but small bite
- toro hand roll - too subtle for my taste and the toro practically gets lost in roll
- glue crab roll - I thought this was delicious. Just enough flavor to stand out from the crisp nori and warm rice but not overwhelming
- ikura - oh wow, this was good. The membrane on each egg had a freshness / crispness I've never experienced and you could taste the light brininess in each bite. I'm generally disappointed by ikura but this was fantastic.

Rice - a bit too al dente for my taste
Fish - quality cuts but a few were served way too cold. And with the warm rice, was very noticeable

In SF, this would be good to very good quality sushi but in SoCal, felt like it was ok versus some of the places I've been, albeit much higher pricepoints this is clearly sushi geared for the masses and in that respect, they do a nice job and wish we had it up north.

May 18, 2015
FattyDumplin in Los Angeles Area

Mountain View Advice? Ramen?

100% AGREE. Maru Ichi's gyoza suck. That's putting it kindly. The ones at Ryowa are excellent in comparison. Shalalas are also atrocious. I remember the filling being like crumbly ground meat. Terrible.

Hsin Tung Yang sliced noodles?

goes great in noodle soups. we often get a roast duck from 99ranch and simmer for a few hours with garlic, ginger, scallion and then add napa and noodles. or, we make a huge vat of taiwanese beef noodle soup and these go great. but these noodles can basically work in any prep.

Hsin Tung Yang sliced noodles?

yes! we get these all the time. i don't always see the Hsin Tung Yang brand at 99Ranch, but they defintely have other brands of similar noodles. they are supposed to emulate knife cut noodles so you have the thicker middle ribbon with the edges that get wispy thin which give you a great mouth feel. ust look for noodles that are about this wide / thin, and seem to have frilly edges. can't go wrong.

Mountain View Advice? Ramen?

didn't like shalala. either ryowa or maruichi has an oxtail shio ramen that is pretty good. limited quantities but thats what i always get because not a fan of any other place.

15 East without Masa discussion

huh. holy crap. i think that is him. jjcha, you agree? if so, i need to make a trip to nakazawa... he's just a great dude to do omakase with.

May 14, 2015
FattyDumplin in Manhattan

Great sushi between calabasas and burbank

Yeah, I know... Same in most major cities. but the SF sushi scene is so lackluster I got too excited de totally forgot until I started looking up restaurants.

May 13, 2015
FattyDumplin in Los Angeles Area

Great sushi between calabasas and burbank

Thanks everyone! so it turns out i can't do lunch anyways, but next time i come back, i'm definitely doing it on a non-monday. and now that i think about it, i have ben to Shibuya and had a great meal there.